谷朊粉对青稞-小麦粉混合面团网络结构的影响

Effects of Vital Wheat Gluten on A Highland Barley-Wheat Flour Mixed Dough Network Structure

摘要:

青稞作为青藏高原地区的主要粮食作物，具有丰富的营养价值和健康益处，但因面筋蛋白含量较低，不易加工成型。谷朊粉作为一种天然面筋蛋白，能有效改善面团的流变学特性。为了改善青稞面团的加工性能，该文探究了谷朊粉添加对青稞-小麦混合面团网络结构的影响。通过红外光谱、拉曼光谱、扫描电子显微镜和激光共聚焦显微镜等技术，分析了面团的分子结构、二硫键的变化以及面筋蛋白的微观结构。结果表明，添加谷朊粉可以显著增强面团中的氢键和二硫键含量，促进蛋白质二级结构的有序化，其中40%青稞粉+8%谷朊粉组的二硫键含量最高（7.49 μmol/g）。此外，谷朊粉的加入有效改善了青稞粉对面筋网络结构的破坏，使面团表现出更好的整体结构稳定性。综上所述，该研究为青稞粉在面制品中的应用与开发提供了科学依据，并揭示了通过添加谷朊粉提高青稞面团质量的潜力。

Abstract:

Highland barley, valued for its high nutritional value and health benefits, is a major cereal crop cultivated in the Tibetan Plateau region. However, its low gluten protein content makes it difficult to process. The addition of vital wheat gluten (VWG), a natural source of gluten protein, can improve the rheological properties of dough. The effect of VWG addition on the network structure of highland barley flour (HBF)-wheat flour mixed dough was investigated using infrared spectroscopy, Raman spectroscopy, scanning electron microscopy (SEM), and confocal scanning laser microscope (CSLM). The molecular structure of the dough, changes in disulfide bonds, and the microstructures of the gluten proteins were also analyzed. The results indicate that the addition of VWG markedly enhances the number of hydrogen and disulfide bonds within the dough and promotes the ordering of the protein secondary structure, with the highest disulfide bond content (7.49 μmol/g) observed in the group containing 40% HBF and 8% VWG. Furthermore, the inclusion of VWG effectively mitigated the disruption of the gluten network structure caused by HBF, enhancing the overall structural stability of the dough. The results provide a scientific basis for the application and development of HBF in baked products and demonstrate that VWG addition can improve the quality of highland barley dough.